PrintEgg storage
Why can shell eggs and shellfish be received and stored at 45 degrees while other refrigerated perishable food is received and stored at 40 (or 41) degrees or colder?
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2 Comments:
This sounds like the start of a riddle.
I'm no food scientist by any means, but I would guess because these things are better at retaining cold. Possibly because of their shells? I don't deal with shellfish a lot, but I know that an egg can feel cold to the touch long after it's been out of the fridge.
LiveToEat at 4:57PM on 05/12/08
At the restaurant I worked at, we always kept any unfrozen seafood or shellfish iced down & at the bottom of the frig to avoid cross contamination of food. I take eggs & put them in warm water for about 30 min to bring them to room temp to use in cakes---they contribute to a better product. Eggs in the shell are a reasonably safe product. Think of how long they stay fresh in a natural state waiting to be fertilized. If they are cracked or broken---toss them & rinse away any egg that gets on other shell.
Ask Cookey at 8:45PM on 05/12/08